This easy three-ingredient Strawberry Sauce is bursting with fresh strawberry flavor and takes less than twenty minutes to make. Serve it over all your favorite desserts and breakfast goodies.
Homemade Strawberry Sauce Is The Best
This strawberry topping is delicious over vanilla ice cream, Belgian waffles, buttermilk pancakes, angel food cake, biscuits, toasted English Muffins, strawberry shortcake, and cheesecake. You can make this sauce up to three days in advance and store it in an airtight container in the fridge. Spring is right around the corner, and with it comes sweet strawberries. I bought these strawberries the other day, and the batches coming in are starting to sweeten up.
Simple Ingredients – Big Taste
- Strawberries: fresh and ripe
- Granulated sugar
- Vanilla extract: the real deal
How to make Strawberry Sauce
Start by hulling and slicing your strawberries. Add them to a medium saucepan or pot and sprinkle them with sugar. Over medium heat on the stove, bring the mixture to a low boil. Once boiling, reduce the heat and simmer for 10-15 minutes. As the berries simmer, they will soften and make plenty of juice. The sauce will thicken more as it cools.
Recipe Tips
- Do not simmer them too long; the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
- If you prefer fewer chunks in your strawberry sauce, use an immersion blender to puree some strawberries. Go slowly and blend just enough to reach your desired consistency.
- Stir in the vanilla extract after the sauce cools a bit so the sauce retains more of the flavor.
- For a change of pace, substitute orange or lemon juice for the vanilla extract.
- This sauce also works well with cherries, blueberries, blackberries, and raspberries. However, depending on how juicy your blackberries and raspberries are, you may need to add a couple of tablespoons of cornstarch slurry.
What to serve with fresh strawberry topping
- Ice Cream
- Angel Food Cake
- Belgian Waffles
- Buttermilk Pancakes
- Easy 7-Up Biscuits
- Toasted English Muffins
- Cheesecake
- Greek Yogurt
- French Toast
- Pound Cake
- Vanilla Ice Cream
Storage
Leftovers can be stored in an airtight container in the fridge for up to 5 days. They can also be warmed in short bursts in the microwave or stovetop over low heat.
Freeze in a freezer-safe container or zipper freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Frequently Asked Questions
You can store it in an airtight container in the fridge for up to 5 days. If you desire longer storage, you can freeze it in a freezer-safe container for up to 3 months.
Yes, as long as they are hulled and sliced. There is no need to thaw them. They will thaw in the recipe.
Strawberry Sauce Recipe
Ingredients
- 4 cups fresh strawberries hulled and sliced thick
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine strawberries and sugar. Bring to a low boil over medium-low heat. Reduce and simmer for about 10-15 minutes.
- Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.
Notes
- For fresh strawberry flavor, use the ripest, sweetest fresh strawberries you can find. If at all possible, use organic strawberries.
- Do not simmer them too long, as the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
- If you prefer fewer chunks in your strawberry sauce, use an immersion blender to puree some of the strawberries. Go slowly and purree just enough to reach your desired consistency.
- Stir in the vanilla extract after the sauce cools a little bit so the sauce will retain more of the vanilla flavor.
- For a change of pace, substitute orange juice or lemon juice for the vanilla extract.
- This sauce also works well with cherries, blueberries, blackberries, and raspberries. Although depending on how juicy your blackberries and raspberries are, you may need to add a couple of tablespoons of cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months in a freezer-safe container or zipper freezer bag. Thaw in the refrigerator overnight.
Nutrition
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Lana
Can you freeze this sauce?
Beth Pierce
yes
Wanda
This is my kind of sauce – I’m going to drizzle it on everything this summer!
Elly
I LOVE this sauce! I made it with vanilla extract to serve on top of a cake I made, and kept the leftovers to serve over pancakes for breakfast the next day. Super delicious and so easy to make!
Alexa
OMG! This strawberry sauce on my waffles last Sunday was amazing. I loved it! Thanks for this great idea.